Classic Beef Roulades with Savory Filling
These classic beef roulades are a true delight and a feast for the senses. Tender beef, filled with mustard, bacon, pickles, and onions, slowly braised in a rich red wine sauce. A traditional dish that warms the heart and soul.
Preparation
30 min.
Cook / Bake
150 min.
Servings
4
Calories
680 kcal
Ingredients
for 4 servingsAmounts are automatically adjusted.
- 4 slicesbeef top round((about 150-180g each, thinly sliced))
- 2 tablespoonsDijon mustard
- 1 teaspoonsalt(to taste)
- 0.5 teaspoonblack pepper(freshly ground, to taste)
- 4 slicessmoked bacon
- 2 mediumpickles(dill pickles, cut into strips)
- 1 mediumonion(peeled and thinly sliced or diced)
- 2 tablespoonsvegetable oil
- 1 mediumcarrot(peeled and diced)
- 1 stalkcelery(diced)
- 1 cupdry red wine
- 2 cupsbeef broth
- 1 tablespoontomato paste
- 1 bay leafbay leaf
- 2 sprigsfresh thyme
- tablespoonall-purpose flour(optional, for thickening)
Instructions
Pat the beef slices dry with paper towels. Lay them flat on a cutting board. If they are too thick, you can gently pound them thinner with a meat mallet between two sheets of plastic wrap.
Spread a thin layer of Dijon mustard evenly over one side of each beef slice. Season with salt and pepper.
Place one slice of bacon, a few strips of pickle, and some sliced or diced onion on one end of each beef slice.
Carefully roll up each beef slice tightly, starting from the filled end. Secure the roulades with kitchen twine or wooden skewers.
Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the roulades on all sides until nicely browned. Remove them from the pot and set aside.
Add the diced carrots and celery to the pot and sauté for 5-7 minutes until softened. Stir in the tomato paste and cook for another 2 minutes.
Deglaze the pot with red wine, scraping up any browned bits from the bottom. Bring to a simmer and let it reduce by half.
Return the roulades to the pot. Pour in the beef broth, ensuring the roulades are mostly submerged. Add the bay leaf and fresh thyme.
Bring the liquid to a gentle simmer, then reduce the heat to low, cover the pot, and braise for at least 2 to 2.5 hours, or until the beef is fork-tender. Check periodically and add more broth or water if the liquid reduces too much.
Once cooked, carefully remove the roulades from the pot and keep them warm. Remove the kitchen twine or skewers.
Strain the sauce through a fine-mesh sieve, pressing on the solids to extract all the liquid. Discard the solids. Return the strained sauce to the pot. If you prefer a thicker sauce, you can mix the flour with a little cold water to form a slurry and whisk it into the simmering sauce until it reaches your desired consistency.
Season the sauce with additional salt and pepper to taste. Serve the roulades with the rich red wine sauce. Traditional side dishes include mashed potatoes, spaetzle, or red cabbage.
💡 Tipp
Nutrition per serving
Calories
680 kcal
Protein
55 g
Carbohydrates
15 g
Fat
40 g
Fiber
3 g
Recipe on TomTaste: https://tomtaste.com/recipe/classic-beef-roulades-with-savory-filling
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